Spanish Food and Drink Ideas
Lamb is a lean and flavouful meat which makes this casserole tender and light. You can serve it over rice or with grilled vegetables.
For US to UK equivalents see this rough guide
- 1 kg lamb, cubed
- 100 ml olive oil
- 6 potatoes, peeled and sliced
- 3 tomatoes, finely sliced
- 1 onion, finely chopped
- 1 tbsp chopped parsley
- 4 garlic cloves
- 1 bay leaf
- 1 tsp paprika
- 250 ml white wine
- 1 green pepper, sliced
In a pan pour some oil and arrange sliced tomatoes as the first layer, meat as the second layer, onions as the next layer, topped with a layer of chopped green pepper and chopped parsley as the last layer.
Garnish with bay leaves and add the chopped potatoes as the final layer. Sprinkle the salt and pepper.
Pour the contents with wine and cook for 2 hours at 150 F in a oven. Cook until the meat is tender.
Serve hot with yogurt and salad.
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For US to UK equivalents for food weights and measurements see this rough guide
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